Cinnamon & Cayenne Churros

Lazarus’ churros pack sugar and spice and everything nice.

Subscribe to Lazarus:


1 1/4 cups whole milk
4 tablespoons unsalted butter
1/2 cup sugar, divided
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour
2 large eggs
Vegetable oil, for frying
2 teaspoons cinnamon, divided
1 cup coconut milk
3 tablespoons coconut oil
8 ounces Mexican chocolate or dark chocolate (70 percent or higher), finely chopped
1/4 teaspoon cayenne pepper


  • In a medium saucepan, bring the milk, butter, sugar, vanilla and salt to a boil over medium-high heat, stirring until the butter melts and the sugar dissolves.
  • Reduce the heat to medium-low. Add the flour and stir vigorously with a wooden spoon until the mixture gathers into a glossy ball, about 1 minute. Beat in the eggs one at a time with a mixer. Transfer the batter to a piping bag fitted with a 1/2-inch star tip.
  • Fill a sheet pan with ¼ cup sugar and 1 teaspoon cinnamon for coating the churros. Heat about 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F.
  • Working in batches of about 6, pipe 3-inch-long segments of batter into the hot oil; use a knife to cut off the segments. Fry, turning once, until golden brown, about 3 minutes per batch. Transfer to a paper-towel-lined plate to drain briefly, then roll in the sugar.
  • In a glass bowl, under a double boiler, heat coconut milk, 1 teaspoon cinnamon and cayenne pepper. Remove from heat and add chocolate and coconut oil. Let the hot coconut milk and chocolate sit for 1 minute, then gently whisk until completely smooth. Pour coconut ganache sauce into a bowl to serve with churro rings.
Tags from the story
More from The Editors

Young People Sue Obama Over Climate Change

Young people say Obama's Clean Power Plan is not enough.
Read More